Chunky Lemon Cookies

🍋 Chunky Lemon Cookies with White Chocolate Chips

Bright, bold, and buttery—these chunky lemon cookies are everything a citrus lover dreams of. Each cookie is thick and soft with golden edges and a gooey center, bursting with fresh lemon zest and packed with creamy white chocolate chips. The use of both cake and all-purpose flour creates a tender texture, while cold butter helps the cookies hold their thick, bakery-style shape. Perfect with a cup of tea or as a zesty sweet treat any time of year!

Ingredients

• 1 cup cold salted butter (2 sticks), cut into cubes

• 1½ cups sugar

• 2 eggs

• 4 tbsp lemon zest (about 2 large lemons)

• 1 tsp vanilla extract

• 1 tsp lemon extract

• 1½ cups cake flour

• 1½ cups all-purpose flour

• 1½ tsp cornstarch

• ¾ tsp baking soda

• ¾ tsp salt

• 2 cups white chocolate chips

Instructions

1. Cream the butter and sugar:
   In a stand mixer with a paddle attachment, mix the cold butter and sugar on medium-high speed for 3–4 minutes, until light and fluffy.

2. Add lemon zest:
   Scrape down the sides with a spatula and add the lemon zest. Mix until well incorporated.

3. Add eggs and extracts:
   Beat in the eggs one at a time. Then add vanilla and lemon extracts, mixing just until combined.

4. Mix dry ingredients:
   Add cake flour, all-purpose flour, cornstarch, baking soda, and salt. Mix on low speed until just combined—do not overmix. The dough will be thick.

5. Add chocolate chips:
   Add white chocolate chips and mix briefly or fold in by hand until evenly distributed.

6. Scoop dough:
   Using a large cookie scoop, form chunky scoops of dough without flattening. Let the dough naturally mound up—this gives the cookies a beautiful, rustic top.

7. Chill dough:
   Place scoops on a parchment-lined baking sheet, about 2 inches apart. Cover with plastic wrap and chill in the fridge for 30–60 minutes.

8. Preheat oven:
   About 30 minutes before baking, preheat your oven to 400°F.

9. Bake:
   Bake for 11–13 minutes, or until the edges are golden brown but the centers are still soft and gooey. Don’t overbake—they’ll continue to set as they cool.

10. Cool and enjoy:
    Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.

⭐ Tips for Success

• Use cold butter straight from the fridge for thicker cookies with a chewy texture.

• Don’t skip the chill time—it helps prevent the cookies from spreading too much and concentrates the flavor.

• Use freshly grated lemon zest for the most vibrant citrus punch. Bottled lemon juice doesn’t cut it here.

🍪 🍋How to Store Chunky Lemon Cookies

Room Temperature:
Store the cooled cookies in an airtight container at room temperature for up to 4–5 days. To keep them soft, you can add a slice of bread to the container—the bread will absorb the moisture, and the cookies will stay chewy.

Refrigerator:
If your kitchen is warm or humid, store the cookies in an airtight container in the fridge for up to a week. Let them come to room temperature before serving, or pop them in the microwave for 10–15 seconds to warm them slightly.

Freezer (Baked Cookies):
Place baked and cooled cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months. To enjoy, let them thaw at room temperature or warm briefly in the oven or microwave.

Freezer (Unbaked Dough):
You can also freeze the cookie dough! After scooping and chilling the dough balls, transfer them to a freezer-safe bag and freeze for up to 2 months. Bake straight from frozen—just add 1–2 extra minutes to the baking time.

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🌟 Why You'll Love These Cookies

These aren’t your average lemon cookies. They’re bakery-style: tall, soft, and loaded with texture. The cold butter keeps them thick, while the cake flour makes each bite melt-in-your-mouth tender. And then there’s the contrast—the brightness of real lemon zest against sweet, creamy white chocolate. It's a flavor combo that feels both refreshing and indulgent.

🍋 Lemon + White Chocolate: A Match Made in Cookie Heaven

Lemon and white chocolate are an underrated duo. The lemon brings a zingy, fresh flavor, while the white chocolate adds creamy sweetness without overpowering. The result? A cookie that’s sweet, but not too sweet—refreshing, but still comforting. It’s like sunshine in a cookie!

👩‍🍳 Baking Tips for Perfect Results

• Zest first, then juice your lemons—zesting a squeezed lemon is no fun!

• Use a cookie scoop for uniform size and baking.

• If you love a gooier center, bake closer to 11 minutes; for firmer cookies, go up to 13.

• Want a prettier finish? Press a few extra white chocolate chips into the tops right before baking.

🥶 Make-Ahead Magic

These cookies are perfect for prepping ahead. You can freeze the dough balls and bake off just a few at a time—ideal for surprise guests or when you just need a warm cookie after a long day.

📸 Share the Love!

These cookies aren’t just tasty—they’re photogenic, too. Their golden edges, snowy-white chips, and rustic tops make them perfect for sharing on Instagram or Pinterest. Don’t forget to tag me with your photos so I can see your amazing cookies!

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Chunky Lemon Cookies

Yield: 18

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 11 MinTotal time: 26 Min

These chunky lemon cookies are bursting with bright citrus flavor and studded with creamy white chocolate chips for a perfect balance of tart and sweet. Soft, thick, and irresistibly chewy—ideal for any lemon lover!

Ingredients

• 1 cup cold salted butter (2 sticks) cut into cubes
• 1 1/2 cups sugar
• 2 egg
• 4 tbsp lemon zest (2 large lemons)
• 1 tsp vanilla extract
• 1 tsp lemon extract
• 1 ½ cup cake flour
• 1 ½ cups all-purpose flour
• 1.5 tsp cornstarch
• ¾ teaspoon baking soda
• ¾ tsp salt
• 2 cups white chocolate chips

Instructions

1. Mix the butter, brown sugar, and sugar on medium-high until light and fluffy (3-4 minutes) in a stand mixer with the paddle attachment.
2. Use a spatula to scrape down the sides and add the lemon zest, and mix until combined.
3. Next, add the eggs one at a time, followed by both lemon and vanilla extracts, mixing until just combined.
4. Then add the cake flour, all-purpose flour, cornstarch, baking soda, and salt, and mix until just combined without overmixing the dough. The dough will be thick.
5. Add the white chocolate chips and do a quick spin or two in the stand mixer to incorporate them into the dough.
6. Using a large cookie scoop, make chunky scoops of dough, but don't level the dough (the scoop will have extra chunky dough on top). Place the rounded side of the dough ball on the cookie sheet with parchment paper, leaving the chunky part on the top. Place 2 inches apart on a prepared baking sheet. Cover cookie dough balls with plastic wrap, and place them in the fridge for 30-60 minutes before baking.
7. About 30 minutes before you plan to bake the cookies, preheat the oven to 400 degrees Fahrenheit to ensure the correct temperature.
8. Remove the plastic wrap and bake for 11-13 minutes or until the cookies become golden brown on the edges but gooey in the middle.
9. Allow time to cool before serving.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula

Notes

• You can use unsalted butter. Replace 3/4 tsp of salt with 1 tsp.

Chunky Peanut Butter Cookies

These chunky peanut butter cookies are a peanut lover’s dream, soft in the center with golden, crisp edges and a satisfying crunch. Each bite is loaded with sweet, melty Reese’s peanut butter chips that add a rich, candy-like twist to the classic cookie, making them completely irresistible straight from the oven or cooled with a glass of milk.

Peanut butter is so tasty, I know I have had a spoonful of it. However, taking that same creamy peanut butter and adding a few extra ingredients takes that delicious flavor to the next level!

Peanut butter isn’t something that lasts long in my house, or for as long as I can remember. I can vividly recall every Halloween, my dad would go through our candy bags to take out all the Reese’s goodies, but these cookies and the creamy Reese’s chips make the perfect flavor combo that takes loving peanut butter to the next level. I love using Reese’s chips instead of chocolate chips to give these cookies every bite of peanut butter flavor possible.

Ingredients:

• Butter

• Peanut Butter

• Brown sugar

• Sugar

• Egg

• Vanilla

• Cake flour

• All-purpose flour

• Cornstarch

• Baking soda

• Salt

• Reese’s peanut butter chips

Troubleshooting Tips for Peanut Butter Cookies

Even the most seasoned bakers can run into cookie mishaps. Here are some common peanut butter cookie issues and how to fix them:

1. My cookies spread too much!
This is one of the most common problems with peanut butter cookies.

Why it happens:

• Your dough was too warm

• Butter was overly soft or melted

• Too little flour or too much sugar

Fix it:

• Chill your dough for 30-60 minutes before baking

• Make sure your butter is cold for this recipe

• Double-check your measurements, spoon and level your flour, don’t scoop!

3. The cookies turned out dry or crumbly.
No one wants a dry cookie, especially not with peanut butter.

Why it happens:

• Overbaking

• Not enough fat or sugar

• Using natural peanut butter with oil separation

Fix it:

• Take cookies out when the centers just look set—they’ll finish on the tray

• Use a commercial peanut butter like Jif or Skippy for the best consistency

• Don’t skimp on the butter or sugar; they add moisture!

4. My cookies are too soft or fall apart.
Soft is good, but falling apart isn’t.

Why it happens:

• Not baked long enough

• Not enough binding (like egg)

• Overmixing or underbaking

Fix it:

• Let cookies cool on the tray for 5–10 minutes before transferring

• Make sure you’re using a full egg, not just the white or yolk

• Add 1–2 more minutes in the oven if they’re too soft after cooling

5. The peanut butter flavor isn’t strong enough.
If the peanut taste is underwhelming...

Try this:

• Use a peanut butter with rich flavor (avoid super processed or "light" versions)

• Add chopped peanuts for extra punch

• Don’t be afraid to slightly increase the peanut butter and reduce the flour by a tablespoon to compensate

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How to Store These Cookies

These chunky peanut butter cookies store beautifully, if they don’t vanish on day one!

Room Temperature:
Once completely cooled, place the cookies in an airtight container and store them at room temperature for up to 5–6 days. To keep them soft, tuck a slice of bread into the container—the cookies will absorb the moisture from the bread and stay tender.

Freezer-Friendly:
Want to save some for later? These cookies freeze well, both baked and unbaked.

• To freeze baked cookies: Let them cool completely, then layer them between sheets of parchment paper in an airtight container or freezer bag. Freeze for up to 3 months. Thaw at room temp or pop in the microwave for 10–15 seconds for a warm treat.

• To freeze cookie dough: Scoop the dough into balls, place on a baking sheet, and freeze until firm (about 1 hour). Transfer to a freezer-safe bag or container, and label. Bake straight from frozen—just add a minute or two to the baking time.

With a batch in the freezer, you’re never more than a few minutes away from warm, gooey peanut butter cookie bliss!

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I hope you love these Chunky Peanut Butter cookies. If you want a peanut butter cookie with even more peanut butter!!, try my stuffed peanut butter cookies with a gooey peanut butter filling or my peanut butter blondies topped with a peanut butter swirl.

Let me know in the comments below how these cookies turned out for you and if you loved them!

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Chunky Peanut Butter Cookies

Yield: 18

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 14 MinTotal time: 29 Min

These chunky peanut butter cookies are thick and hearty. Rich peanut butter flavor runs through every chewy mouthful, with bursts of sweetness from creamy peanut butter chips scattered throughout.

Ingredients

• 1 cup cold salted butter (2 sticks) cut into cubes
• 1 cup brown sugar
• 1/2 cup sugar
• 1/4 cup creamy peanut butter
• 2 egg
• 1 tbsp vanilla extract
• 1 ½ cup cake flour
• 1 ½ cups all-purpose flour
• 1 tsp cornstarch
• 3/4 teaspoon baking soda
• 3/4 tsp salt
• 2 cups Reese's peanut butter chips

Instructions

1. In a stand mixer with the paddle attachment, mix the butter, peanut butter, brown sugar, and sugar on medium-high until light and fluffy (3-4 minutes).
2. Use a spatula to scrape down the sides and add the eggs one at a time, mixing in between until just combined, then add the vanilla extract.
3. Mix the cake flour, all-purpose flour, cornstarch, baking soda, and salt in a separate bowl.
4. Incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain. Do not overmix! The dough will be thick.
5. Add the Reese's peanut butter chips into the mixer and mix until just combined.
6. Using a large cookie scoop, scoop chunky scoops of dough, but don't level the dough (the scoop will have extra chunky dough on top). Place the rounded side of the dough ball on the cookie sheet, leaving the chunky part on the top. Place 2 inches apart on a prepared baking sheet. Cover cookie dough balls with plastic wrap, and place them in the fridge for 30-60 minutes before baking.
7. While the cookies rest in the refrigerator, preheat the oven to 400 degrees Fahrenheit. Before baking, remove the plastic wrap and top with extra peanut butter chips for that bakery look.
8. Bake for 11-13 minutes or until the cookies become golden brown on the edges but still gooey in the middle.
9. Allow time to cool before serving— the hardest part.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula
7. Plastic Wrap

Notes

These cookies are great with chopped peanuts, add 1/2-1 cup depending on your preference.

Gluten-Free Chocolate Chunk Cookies

🍪 Gluten-Free Chocolate Chunk Cookies: Gooey, Golden, and Totally Irresistible

Let’s be honest—when you hear “gluten-free cookies,” your mind might go to dry, crumbly imposters that barely pass for dessert. But not today. These gluten-free chocolate chunk cookies are here to change the game. They’re soft in the center, crispy at the edges, and packed with rich, melty chocolate pools. You won’t miss the gluten, we promise.

✨ What Makes Them So Good?

These cookies are all about balance—texture, flavor, and just the right amount of chew. Gluten-free flour and cornstarch keep things tender, while brown sugar adds a deeper, almost caramel-like flavor. And the chocolate? Skip the chips. For those dramatic, gooey pockets, we go big with chunks, preferably chopped from a good-quality milk chocolate bar.

🥣 Ingredients You'll Need:

• Butter

• Brown sugar

• Sugar

• Egg

• Vanilla

• Gluten-Free 1:1 Substitute (I used King Arthur).

• Cornstarch

• Baking soda

• Salt

• Chocolate Bar, chopped into chunks

👩‍🍳 Tips & Tricks:

• Chill the dough: A 30-minute chill in the fridge helps prevent the cookies from spreading too much.

• Don’t overbake: Take them out when the edges are just golden—the centers will continue to cook as they cool.

• Flaky sea salt: A tiny sprinkle on top after baking makes the chocolate pop and adds a little gourmet flair.

🌱 Vegan & Dairy-Free Swaps:

Want to make these cookies fully vegan and dairy-free? Totally doable—and still totally delicious.

• Butter → Coconut oil or vegan butter
  Use refined coconut oil for a more neutral flavor, or a high-quality plant-based butter for the richest result.

• Egg → Flax egg
  Mix 1 tbsp ground flaxseed with 2.5 tbsp water. Let it sit for 5–10 minutes until gelled. It binds just like an egg!

• Chocolate → Dairy-free chocolate
  Many dark chocolates are naturally dairy-free, but check the label to be sure. Brands like Enjoy Life, Hu Kitchen, and Trader Joe’s often have great options.

Bonus: These swaps make the cookies not just dairy-free and egg-free, but also suitable for many allergy-conscious eaters.

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These cookies truly taste so good you won’t even notice they’re gluten-free! If you love these cookies let me know in the comments 😊 Happy baking!

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Gluten Free Chocolate Chunk Cookies

Yield: 18

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 11 MinTotal time: 26 Min

These warm, golden-brown cookies have a soft, chewy center and pockets of melted chocolate chips that create a perfect balance of sweet and rich flavors, and the best part is that they're gluten-free!

Ingredients

• 1 cup cold salted butter (2 sticks) cut into cubes
• 1 cup brown sugar
• 1/2 cup sugar
• 2 egg
• 1 tbsp vanilla extract
• 3 cups 1:1 gluten-free flour. (I used King Arthur's)
• 1.5 tsp cornstarch
• 3/4 teaspoon baking soda
• 3/4 tsp salt
• 2 cups crushed milk chocolate bars (16 ounces) + extra for topping.

Instructions

1. Preheat the oven to 400 degrees and line the cookie sheets with parchment paper. In a stand mixer with the paddle attachment, mix the butter, brown sugar, and sugar on medium-high until light and fluffy (3-4 minutes).
2. Use a spatula to scrape down the sides and add the eggs one at a time, mixing in between until just combined, then add the vanilla extract.
3. Add the gluten-free flour, cornstarch, baking soda, and salt into the mixing bowl and mix until just combined and no streaks of flour remain. Do not overmix! The dough will be thick.
4. Crush a chocolate bar into chunks, then add them to the stand mixer and mix until incorporated.
5. Using a large cookie scoop, scoop chunky scoops of dough, but don't level the dough (the scoop will have extra chunky dough on top). Place the rounded side of the dough ball on the cookie sheet, leaving the chunky part on the top. Place 2 inches apart on a prepared baking sheet. - If you want a chunkier cookie, scoop the cookie dough onto a baking sheet, cover it with plastic wrap, and place it in the fridge for 30-60 minutes before baking (recommended).
6. Bake for 11-13 minutes or until the cookies become golden brown on the edges but still gooey in the middle. - If you refrigerate your dough, remove the plastic wrap before baking.
7. Allow time to cool before serving— the hardest part.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula

Triple Chocolate Chunk Cookies

If you’re a true chocolate lover, then triple chocolate chunk cookies are your dream come to life. These decadent cookies are a celebration of everything indulgent, combining the deep richness of dark chocolate, the creamy sweetness of milk chocolate, and the smooth, mellow notes of white chocolate all in one irresistible bite. Each cookie is packed with generous chunks that melt into pockets of gooey goodness, creating a beautifully messy melt-in-your-mouth experience.

The dough itself is soft and buttery, with just the right amount of chew in the center and a delicate crispness around the edges. Paired with a cold glass of milk or your favorite cup of coffee, these cookies are the ultimate comfort treat—perfect for cozy nights in, dessert tables, or just satisfying that sweet tooth with something a little extra special.

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I’m so close to finishing my final semester of classes before I start my internship and I’ll I want to do is bake. Don’t get me wrong, this semester has been pretty good, with interesting classes, but you know, when you get so close to being done with something, the end just starts to foreshadow the current moment? That’s how I feel right now. But only one paper and an exam left, and I'll get a mini break that I’ll spend in Denver, Colorado. In the meantime, I love a sweet treat, and these triple chocolate chunk cookies hit the spot for me this week as I chip away at homework.

Ingredients:

• Butter

• Brown sugar

• Sugar

• Egg

• Vanilla

• Cake flour

• All-purpose flour

• Cocoa powder

• Cornstarch

• Baking soda

• Salt

• Triple chocolate chips (Milk Chocolate, Dark Chocolate, White Chocolate)

I use Nestle’s triple-chip mix for this recipe. However, if you can’t find these or already have milk, dark, and white chocolate chips, you can mix them together!

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Tips for making these chunky chocolate chip cookies:

• For an even chunkier cookie, place the cookie dough balls on your baking sheet, covered with plastic wrap, in the fridge for 30-60 minutes before baking. Just remove the plastic wrap before baking. If you refrigerate the cookies, they will need to cook for 11-13 minutes; I’ve found 11 minutes and 30 seconds to be the perfect amount of time for me. Make sure to underbake. You can’t go back once you overbake! Also, keep in mind the cookies will continue to bake on the cookie sheet once they come out of the oven.

• Allow the oven to preheat for at least 30 minutes before baking.

• If it’s easier, when scooping the dough balls, scoop a large chunk of dough and roll it into a ball. Then, split the dough in half and re-stick with the opposite sides to give a chunkier look when baking.

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How to Store Triple Chocolate Chunk Cookies to Keep Them Fresh

1. Room Temperature Storage (For Short-Term Freshness)

For cookies that you plan to eat within a few days, storing them at room temperature works perfectly. Here’s how:

• Container: Store your cookies in an airtight container to prevent them from drying out or becoming stale. A plastic or glass container with a tight seal is ideal. Avoid using paper bags or boxes, as they don’t seal in moisture effectively.

• Layering: If you have a lot of cookies, place a piece of parchment paper or wax paper between layers to prevent them from sticking together.

• Location: Keep the container in a cool, dry place, away from direct sunlight and heat sources. A kitchen counter or pantry is perfect.

How long will they last?
Chocolate chip cookies stored at room temperature will stay fresh for up to 5-7 days.

2. Freezing for Long-Term Storage (For Longer Freshness)

If you want to keep cookies for a longer period, freezing them is a great option. This method works especially well if you’ve baked a large batch and want to enjoy cookies at a later time.

• Preparation: Allow the cookies to cool completely before freezing. This prevents condensation, which could lead to soggy cookies once thawed.

• Freezing: Arrange the cookies in a single layer on a baking sheet and freeze them for 1-2 hours. Once frozen, transfer the cookies to a freezer-safe, airtight container or zip-top bag. To prevent sticking, you can also wrap each cookie individually in plastic wrap or wax paper before placing them in the container.

• Thawing: To thaw simply remove the cookies from the freezer and let them sit at room temperature for about 30 minutes. You can also reheat them in the oven for a few minutes to restore their warmth and gooey texture.

How long will they last?
Chocolate chip cookies can be stored in the freezer for up to 3 months without losing their taste or texture.

3. Freezing Cookie Dough (For Even More Convenience)

If you like fresh cookies on demand, freezing the dough is another great option. Here’s how to freeze the dough:

• Scoop the Dough: Portion the cookie dough into tablespoon-sized balls and place them on a baking sheet lined with parchment paper.

• Freeze the Dough Balls: Freeze the dough balls on the sheet for 1-2 hours until firm.

• Transfer to a Bag: Once frozen, transfer the dough balls to a zip-top bag or airtight container. Label with the date and type of cookie.

• Baking from Frozen: When you're ready to bake, there's no need to thaw the dough. Just place the frozen dough balls directly on the baking sheet and bake for 2-3 extra minutes than the recipe recommends.

How long will they last?
Frozen cookie dough can last up to 3 months in the freezer.

4. How to Keep Cookies Soft

If you prefer soft and chewy cookies, consider adding a slice of bread to the container. The bread helps to maintain moisture in the cookies, preventing them from becoming too hard or crunchy. Make sure to change the bread slice every couple of days to keep the moisture level just right.

5. How to Keep Cookies Crisp

Place a piece of parchment paper or wax paper in between layers of cookies in your airtight container for crispy cookies. This helps maintain their crunchy texture. If you find that they become too soft, you can briefly reheat them in the oven to crisp them up again.

By following these storage tips, you'll be able to enjoy your chocolate chip cookies at their peak freshness, whether you're savoring them immediately or saving them for later. Happy baking!

Feel free to adjust the tone or add any personal tips you’ve discovered in your own baking experience!

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I’m not a huge chocolate flavor lover, but these triple-chunk cookies are so good! The chocolate flavor, in my opinion, is just right and not too empowering. The triple chocolate chip blend gives such a good touch of different chocolate flavors. If you make and love these cookies, let me know in the comments below!

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Triple Chocolate Chunk Cookies

Yield: 18

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

These triple chocolate chunk cookies are a rich, indulgent treat loaded with dark, milk, and white chocolate chunks, creating a gooey, melty bite in every mouthful. The soft, chewy center contrasts perfectly with the slightly crisp edges for the ultimate chocolate lover’s dream.

Ingredients

• 1 cup cold salted butter (2 sticks) cut into cubes
• 1 cup brown sugar
• ½ cup sugar
• 2 egg
• 1 tbsp vanilla extract
• 1 1/4 cup cake flour
• 1 1/2 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 tsp cornstarch
• ¾ teaspoon baking soda
• ¾ tsp salt
• 2 cups triple chocolate chips

Instructions

1. Preheat the oven to 400 degrees and line the cookie sheets with parchment paper. In a stand mixer with the paddle attachment, mix the butter, brown sugar, and sugar on medium-high until light and fluffy (about 3 minutes).
2. Use a spatula to scrape down the sides and add the eggs one at a time, mixing in between until just combined then and vanilla extract.
3. Mix the cake flour, all-purpose flour, cornstarch, baking soda, and salt in a separate bowl.
4. Incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain. Do not overmix! The dough will be thick.
5. Add the triple chocolate chips and fold into the batter with a spatula.
6. Using a large cookie scoop, scoop chunky scoops of dough, but don't level the dough (the scoop will have extra chunky dough on top). Place the rounded side of the dough ball on the cookie sheet, leaving the chunky part on the top. Place 2 inches apart on a prepared baking sheet. - If you want a chunkier cookie, scoop the cookie dough onto a baking sheet, cover it with plastic wrap, and place it in the fridge for 30-60 minutes before baking.
7. Bake for 10-12 minutes or until the cookies become golden brown on the edges but still gooey in the middle. - If you refrigerate your dough, remove the plastic wrap before baking.
8. Allow time to cool before serving— the hardest part.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula

Notes

These cookies are great with chopped nuts of your choosing.

Stuffed Peanut Butter Cookies

Stuffed Peanut Butter Cookies: A Dreamy Twist on a Classic Favorite

Peanut butter cookies are a beloved treat, but when you take them to the next level by stuffing them with creamy peanut butter, you create a cookie that’s pure magic. Imagine biting into a golden, slightly crisp cookie exterior only to reveal a soft, gooey peanut butter center that melts in your mouth. The combination of textures—the slight crunch of the cookie paired with the rich, smooth filling—makes every bite a little piece of heaven.

What’s even better? These stuffed peanut butter cookies are surprisingly easy to make. By simply forming your cookie dough around a dollop of peanut butter, you get a decadent, melt-in-your-mouth experience that will leave everyone asking for seconds. Whether you're a die-hard peanut butter fan or just looking for a sweet indulgence, these cookies are the perfect balance of salty and sweet, with that irresistible peanut butter flavor shining through in every bite.

These cookies are an all-time favorite for my family and friends. It’s the most requested dessert I’ve baked. If you love peanut butter, these cookies are the ones for you. The creamy peanut butter literally melts in your mouth for a mouthwatering cookie that’s sure to bring you back for seconds or thirds; I’m not judging.

Simple ingredients:

• Butter

• Powdered Sugar

• Brown sugar

• Sugar

• Peanut butter

• Eggs

• Vanilla

• All-purpose flour

• Baking soda

• Baking powder

• Salt

Tips for making these cookies.

• Make sure the eggs and butter are at room temperature. Room temperature ingredients ensure better mixing and a uniform texture, creating a better rise and even baking. - I made a note below on how to quickly bring butter and eggs to room temperature if you forgot or don’t want to wait!

• Making these is so much easier with cookie scoops. I have a three-pack of cookie scoops, and I use the smallest for the peanut butter filling and the medium scoop for the cookie dough; this helps to ensure even amounts and prevents overfilling the dough.

• For the best experience, warmly serve your stuffed peanut butter cookies right out of the oven or gently reheat them for 10 seconds in the microwave, and it’s perfect! The peanut butter filling will be soft and gooey, making for an irresistible treat.

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How to Quickly Bring Butter and Eggs to Room Temperature:

• Butter: If you forgot to take your butter out in advance, you can cut it into small cubes to speed up the softening process, or place it in the microwave for a few seconds (but don’t melt it).

• Eggs: To quickly bring eggs to room temperature, place them in a bowl of warm (not hot) water for about 5-10 minutes.

Storing stuffed peanut butter cookies properly will keep them fresh and delicious for as long as possible. Here's how to store them:

1. Room Temperature (for Short-Term Storage)

• Method: Place your stuffed peanut butter cookies in an airtight container.

• Tip: To prevent them from sticking together, you can layer the cookies with parchment or wax paper.

• Duration: These cookies should stay fresh for up to 3-4 days at room temperature.

2. Refrigeration (for Longer Freshness)

• Method: For cookies with a creamy filling, it’s best to store them in the fridge to keep the filling firm.

• Tip: Place the cookies in an airtight container or a resealable plastic bag. You can also wrap each cookie individually in plastic wrap to prevent them from sticking together.

• Duration: Refrigerated cookies can last for about 1 week.

3. Freezing (for Long-Term Storage)

• Method: If you want to keep them for longer, freezing is a great option.

• Tip: Place the cookies on a baking sheet and freeze them individually for 1-2 hours. After freezing, transfer them to a zip-top bag or an airtight container to avoid freezer burn.

• Duration: Frozen stuffed peanut butter cookies can last for up to 3 months.

• How to Serve: To enjoy, let them thaw at room temperature for 15-20 minutes, or microwave them for a few seconds to soften the center.

These tips will help keep your cookies fresh, whether you plan to enjoy them right away or store them for later!

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Leave a comment below if you like this recipe! :) Happy Baking

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Stuffed Peanut Butter Cookies

Yield: 18

Author: Jaegar Desjardin

Prep time: 25 MinCook time: 12 MinTotal time: 37 Min

These stuffed peanut butter cookies are a delicious treat where soft, chewy peanut butter cookies are filled with a creamy, rich peanut butter center, creating a perfect combination of texture and flavor. The contrast between the warm, gooey filling and the crisp exterior makes every bite irresistible.

Ingredients

Peanut Butter Filling

• 1 cup creamy peanut butter
• 1/2 cup powdered sugar

Cookie Dough

• 1/2 cup unsalted butter (1 stick) at room temperature.
• 1/2 cup brown sugar
• 1/4 cup sugar +1/4 cup for rolling
• 1/2 cup peanut butter
• 1 egg + 1 egg yolk
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

Instructions

1. Make the peanut butter filling balls in advance. In a bowl, add 1 cup of peanut butter and 1/2 cup of powdered sugar and mix until completely incorporated. Using a small cookie scoop or a spoon, scoop peanut butter balls into roughly one tablespoon of balls and freeze until ready. (Minimum of 2 hours).
2. Preheat the oven to 375 degrees and line the cookie sheet with parchment paper. Mix the butter and sugar on medium-high until light and fluffy (about 2 minutes) in a stand mixer with the paddle attachment.
3. Use a spatula to scrape down the sides, add the peanut butter, and mix. Then add the egg, egg yolk, and vanilla extract. Mix until combined.
4. Then add the flour, baking powder, baking soda, and salt and mix until just combined.
5. Using a medium cookie scoop or spoon (roughly 2 tbsp). Scoop the dough and use your hands to flatten the dough ball. Then place the frozen peanut butter ball in the center and bring the edges together to cover the frozen ball. Roll the dough balls in granulated sugar and place cookies 2 inches apart onto prepared cookie sheets.
6. Bake for 12-14 minutes or until the cookies have puffed up and crinkled on the edges but still gooey in the middle.

Equipment

1. Stand mixer
2. Bowl
3. Cookie sheet
4. Parchment paper
5. Cookies scoops
6. Wire rack
7. Spatula

Chunky Funfetti Cookies

Ultimate Bakery-Style Funfetti Cookies

Soft, thick, and filled with rainbow joy, these cookies are a celebration in every bite. I know I say this about almost everything I’ve baked so far, but I ABSOLUTELY love these cookies and really just anything birthday cake flavored. If I’m not craving chocolate, then it’s something birthday cake inspired. I love these cookies for any celebration and they’re so easy to whip for a birthday when you don’t want cake or for an afternoon pick me up. If you also love birthday inspired desserts check out my Birthday Cake Blondies or my Sugar Cookie bars.

Why You'll Love These Funfetti Cookies

These cookies are the perfect fusion of crispy edges, gooey centers, and pops of color from rainbow sprinkles. Packed with creamy white chocolate chips and boosted by the rich flavor of cold butter, they’re ideal for birthdays, holidays, or any time you need something extra fun.

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Ingredient	Amount	Purpose
Cold Salted Butter	1 cup (2 sticks), cubed	Keeps cookies thick and adds rich flavor.
Granulated Sugar	1 ½ cups	Adds sweetness and creates crispy edges.
Eggs	2 large	Binds dough and adds moisture for chewiness.
Vanilla Extract	1 tbsp	Provides warm, classic cookie flavor.
Almond Extract (optional)	¼ tsp	Adds a subtle, bakery-style flavor boost.
Cake Flour	1 ½ cups	Softens the texture for a tender crumb.
All-Purpose Flour	1 ½ cups	Gives cookies structure and chewiness.
Cornstarch	1 tsp	Prevents spreading and softens dough.
Baking Soda	¾ tsp	Leavens the cookies and adds lightness.
Salt	¾ tsp	Balances sweetness and enhances flavor.
White Chocolate Chips	2 cups	Adds creamy sweetness and texture.
Rainbow Sprinkles	1 cup + ½ cup for topping	Colorful funfetti magic! Use jimmies for best results.

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Instructions

Prep Time: 15 min
Chill Time: 30–60 min
Bake Time: 11–13 min
Total Time: ~1.5 hours
Yields: ~18 large cookies

Step-by-Step

1. Cream the Butter & Sugar

In a stand mixer fitted with a paddle attachment, beat cold cubed butter and sugar on medium-high for 3–4 minutes until light and fluffy.

💡 Why cold butter? It keeps the dough firm, which prevents spreading and results in bakery-style thick cookies.

2. Add Eggs & Extracts

Scrape down the bowl with a spatula. Add eggs one at a time, mixing after each addition just until combined. Add vanilla and optional almond extract.

3. Mix Dry Ingredients

Add cake flour, all-purpose flour, cornstarch, baking soda, and salt. Mix on low until just combined. Don’t overmix — the dough should be thick and a little shaggy.

4. Add Mix-ins

Add white chocolate chips and 1 cup sprinkles. Give it a couple of turns in the mixer (or fold in by hand) just until evenly distributed.

5. Scoop the Dough

Use a large cookie scoop to make chunky scoops of dough. Don’t level the scoop, you want rough tops for a rustic look. Place dough balls on a parchment-lined baking sheet.

✨ Pro Tip: Press/roll extra sprinkles or chips on top for a picture-perfect finish.

6. Chill the Dough

Cover the tray with plastic wrap and refrigerate for 30–60 minutes. This helps deepen flavor and keep the cookies thick.

7. Preheat the Oven

While the dough chills, preheat your oven to 400°F (204°C) at least 30 minutes before baking for consistent temperature.

8. Bake

Remove plastic wrap. Bake for 11–13 minutes, or until the edges are golden and the centers look slightly underbaked — they’ll finish setting as they cool.

9. Cool & Enjoy

Let cookies cool on the tray for 5–10 minutes before transferring to a wire rack. Then dig in (if you can wait that long!).

Optional Variations

• Holiday Swaps: Use red + green sprinkles for Christmas, pastels for Easter, or team colors for game day!

• Mix It Up: Sub white chocolate for semi-sweet or add crushed Oreos, mini marshmallows, or chopped nuts.

Storage Tips

• Room Temp: Store in an airtight container for up to 5 days.

• Freezer (Unbaked): Scoop dough into balls and freeze on a tray. Transfer to a zip-top bag and bake from frozen (add 1–2 extra minutes).

• Freezer (Baked): Cool completely and freeze in an airtight bag. Warm in the microwave for 10–15 seconds for a fresh-baked feel.

Equipment Needed

• Stand mixer with paddle attachment

• Large cookie scoop

• Baking sheets

• Parchment paper

• Spatula

• Wire rack

Recipe Notes

• If using unsalted butter, increase the salt to 1 tsp.

• Make sure to use rainbow jimmies, not nonpareils — nonpareils can bleed color into the dough. You can get creative with the sprinkles that go on top if you choose to roll the cookies in additional sprinkles.

• Cookies will look slightly underbaked in the center when done. That’s the secret to gooey, soft middles!

• Want smaller cookies? Use a medium scoop and bake for 9–10 minutes instead.

• If you want more of a bakery style look, right after baking, use the rim of a round glass or cookie cutter to “scoot” the cookies into a more circular shape by gently swirling them while they’re still hot.

Final Thoughts

These funfetti cookies are a guaranteed crowd-pleaser — simple to make, easy to customize, and ridiculously delicious. Whether you’re baking for a party or just because, this recipe brings the joy of baking straight to your kitchen.

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If you make and love these cookies, share a comment below! Happy baking :)

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Chunky Funfetti Cookies

Yield: 21

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Chunky Funfetti cookies are soft, thick treats packed with colorful sprinkles, offering a sweet, buttery flavor with every bite. These fun, festive cookies are perfect for any celebration or a simple indulgence.

Ingredients

• 1 cup cold salted butter (2 sticks) cut into cubes
• 1 1/2 cup sugar
• 2 egg
• 1 tbsp vanilla extract
• 1/4 tsp almond extract
• 1 ½ cup cake flour
• 1 ½ cups all-purpose flour
• 1 tsp cornstarch
• ¾ teaspoon baking soda
• ¾ tsp salt
• 2 cups white chocolate chips
• 1 cup rainbow sprinkles + 1/2 cup for the topping.

Instructions

1. Mix the butter, brown sugar, and sugar on medium-high until light and fluffy ( 3-4 minutes) in a stand mixer with the paddle attachment.
2. Use a spatula to scrape down the sides and add the eggs one at a time, mixing in between until just combined, then add the vanilla and almond extract.
3. Mix the cake flour, all-purpose flour, cornstarch, baking soda, and salt in a separate bowl.
4. Incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain. Do not overmix! The dough will be thick.
5. Add the white chocolate chips and sprinkles and do a quick spin or two in the stand mixer to incorporate them into the dough.
6. Chill the dough in the refrigerator for a chunkier cookie for at least 30-60 minutes. If you want the cookies to be thinner, no need to chill the dough. Cover the bowl with plastic wrap so as not to dry the dough out in the refrigerator.
7. Preheat the oven to 400 degrees Fahrenheit and line a cookie sheet with parchment paper.
8. Using a large cookie scoop, scoop chunky scoops of dough, but don't level the dough (the scoop will have extra chunky dough on top). Dunk the cookie dough balls gently in the half cup of remaining sprinkles to lightly coat the top. Then, place the rounded side of the dough ball on the cookie sheet, leaving the chunky part on the top. Place 2 inches apart on a prepared baking sheet.
9. Bake for 10-12 minutes or until the cookies become golden brown on the edges but gooey in the middle.
10. Allow time to cool before serving— the hardest part.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula

Notes

These cookies are great with chopped nuts of your choosing.

Stuffed Oreo Cookies

These chunky cookies and cream cookies are the ultimate indulgence for cookie lovers! Imagine a thick, soft-baked cookie with rich cookies and cream flavor packed with deliciously creamy swirls and bits of Oreo throughout. But the real surprise comes from the whole Oreo hidden inside, creating an irresistible contrast of soft and crunchy textures. The thick cookie dough is slightly crispy on the edges, while the inside remains soft and chewy, ensuring every bite perfectly balances rich, creamy goodness and satisfying crunch. Whether you’re an Oreo fan or simply craving something sweet and decadent, these stuffed cookies are a must-try treat that takes cookies and cream to a whole new level!

I love chopping whole Hershey’s Cookies and Cream chocolate bars in addition to white chocolate chips for these cookies. Hershey's Cookies and Cream chocolate bars are deliciously creamy combining smooth, milk chocolate with crunchy, coarsely chopped bits of Oreo cookie. Each bite offers a perfect balance of velvety, sweet chocolate and the satisfying crunch of the cookies, making for an irresistible contrast in texture.

Cookies and Cream-flavored desserts are some of my absolute favorites. Snacking on Oreos themselves is amazing, but these cookies definitely take it to the next level.

Storing

To keep your Hershey’s Cookies and Cream chocolate bars fresh, store them in a cool, dry place, away from direct sunlight and heat. Ideally, keep them in an airtight container to prevent them from absorbing moisture or odors. If you live in a particularly warm climate, storing them in the refrigerator is a good idea to prevent them from melting, but be sure to let the chocolate come to room temperature before eating to enjoy its creamy texture fully. Avoid freezing them, as this can alter the texture of the chocolate and the cookie pieces inside. Proper storage will help maintain their rich flavor and smooth texture for longer!

If you want to prep the dough ahead, place the dough in the refrigerator for 1-2 days before stuffing it with whole Oreos and baking.

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Making Hershey's Cookies and Cream chocolate bars from scratch is a fun and rewarding process that lets you tap into your creative side while indulging in a delicious treat. The process begins with a simple dough made from butter, sugar, and flour mixed with chunks of Oreo cookies and white chocolate chips for that signature crunch. You then stuff each dough ball with a whole Oreo and bake them to golden perfection, resulting in a soft, chewy cookie with a sweet surprise inside.

What makes baking these cookies extra fun is the joy of creating something from scratch and the excitement of watching the dough transform in the oven. It’s a perfect activity to do with family or friends, and the best part is biting into that warm, gooey cookie with a hidden Oreo—it's like a little gift in every bite. Baking is a great way to share moments with others and add a personal touch to your kitchen creations. Plus, the scent of fresh cookies filling the house is pure comfort!

If you love this recipe and decide to bake these delicious cookies, I’d love to hear what you think! Leave a comment below or tag me on your favorite social media – I can’t wait to see your creations and share the sweet moments with you!

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Stuffed Oreo Cookies

Yield: 14

Author: Jaegar Desjardin

Prep time: 20 MinCook time: 12 MinTotal time: 32 Min

These cookies and cream cookies are a perfect blend of creamy, rich flavors and a chewy, soft texture. Inside, it’s stuffed with a whole Oreo, offering a delightful surprise as you bite into it. The outer cookie is speckled with bits of Oreo and creamy vanilla, while the Oreo center adds an irresistible crunch, creating a delicious contrast between the two textures. Combining the smooth, creamy filling and the cookie crunch makes each bite a true indulgence.

Ingredients

• 1 cup cold salted butter (2 sticks) cut into cubes
• 1 cup brown sugar
• ½ cup sugar
• 2 egg
• 1 tbsp vanilla extract
• 1 ½ cup cake flour
• 1 ½ cups all-purpose flour
• 1 tsp cornstarch
• ¾ teaspoon baking soda
• ¾ tsp salt
• 1 cup white chocolate chips
• 2 Hershey's cookies & cream chocolate bars (1.55 ounces each).
• 26 Oreos (10 for the dough, roughly one cup chopped + 14 to stuff + 2 to crumble and place on top)

Instructions

1. Preheat the oven to 400 degrees and line the cookie sheets with parchment paper. Mix the butter, brown sugar, and sugar on medium-high until light and fluffy ( 3-4 minutes) in a stand mixer with the paddle attachment. While mixing, chop up both Hershey's cookies and cream chocolate bars.
2. Use a spatula to scrape down the sides and add the eggs one at a time, mixing in between until just combined then and vanilla extract.
3. Mix the cake flour, all-purpose flour, cornstarch, baking soda, and salt in a separate bowl.
4. Incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain. Do not overmix! The dough should be thick.
5. Add the white chocolate chips, Hershey's cookies and cream (reserve a little to top each cookie), and 1 cup (10) crushed Oreos into the batter. At the lowest speed, incorporate the mix-ins into the dough without over-mixing and a couple of spins around the bowl.
6. Using a large cookie scoop, scoop extra large scoops of dough. Flatten the dough some to place a whole Oreo in the center, then fold the dough around the Oreo. Each dough bowl with the Oreo in the center should be around 4 - 4.5 ounces. Place 2 inches apart on a prepared baking sheet. Top with extra chunks of Oreo pieces (2 remaining Oreos) and reserved chocolate bar chunks.
7. Bake for 12-14 minutes or until the cookies become golden brown on the edges but still gooey in the middle.
8. Allow time to cool before serving— the hardest part.

Equipment

1. Stand mixer
2. Cookie sheet
3. Parchment paper
4. Cookies scoops
5. Wire rack
6. Spatula

Notes

• Cooking time may vary depending on the oven.
• You can make these without the cookie in the center; just make them smaller and cook for less time.

Chewy Sugar Cookies

Oh, chewy sugar cookies? They're like little clouds of sweetness wrapped up in pure joy! Imagine taking a bite, and the soft, pillowy center just melts in your mouth, while a delicate dusting of sugar twinkles on the outside, adding a touch of crunch. It's the perfect balance of sweetness—never too overwhelming, but just enough to make your taste buds do a happy dance. These cookies are the edible version of a hug, warm and comforting, yet oh-so-light! Whether you're dunking them in milk or savoring them on their own, each bite is like a little moment of bliss. So grab a cookie (or a few) and let the chewy magic work its wonders!

Chewy sugar cookies are a cozy, irresistible treat that strikes the perfect balance between soft and slightly crisp on the edges. Their sweet, sugary exterior gives just the right crunch while the inside stays pillowy and tender, almost like biting into a cloud of pure happiness. The flavor is simple yet comforting, with a touch of vanilla and a hint of warmth, making each bite feel like a moment of joy.

And the best part? They’re so easy to make! With just a handful of ingredients—flour, sugar, butter, eggs, baking soda, baking powder, cornstarch, and a dash of vanilla—you can whip these up in no time. No complicated techniques. Just mix, roll into dough balls, flatten slightly, and bake. In less than 20 minutes, you’ll have a batch of homemade cookies that will make your kitchen smell like heaven. Perfect for when you’re craving something sweet but don’t want to spend hours baking!

Once your chewy sugar cookies are fresh out of the oven and cooled to perfection, storing them properly will help keep them soft and delicious for days! The key is to keep them in an airtight container to lock in all that chewy goodness. You can store them at room temperature for up to a week, but make sure the container is tightly sealed to prevent any air from getting in and drying them out.

If you want to keep them even fresher for longer, you can pop them in the fridge, where they’ll stay soft for about 10–12 days. And if you have a little extra batch (or just want to plan ahead for those cookie cravings), you can freeze them! Simply layer them in an airtight container with parchment paper between each cookie to prevent sticking. They’ll stay fresh for up to three months, and when you're ready for a treat, just let them thaw at room temperature, or zap them in the microwave for a few seconds for that warm, just-baked feel!

Fun tips for making these cookies!

• There’s no need to chill the dough before baking! Without chilling, these cookies will spread more. If you happen to prep the dough in advance or freeze it for future use, just ensure you allow it to get to room temperature before baking.

• Roll the dough in sugar before baking. The sugar coating can be optional. However, they give a great crisp of sugar outside that just makes them perfect.

• There’s no need to overbake! Overbaking your baked goods will create dry and crumbly baked goods. Once removed from the oven, these cookies will continue to be baked on the pan. If you undertake slightly, you’ll be left with perfect gooey cookies.

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Whip up these chewy sugar cookies in no time—just mix, roll, bake, and enjoy! They’re soft, sweet, and oh-so-delicious. Give them a try, and leave a comment below if they made your taste buds do a happy dance!

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Chewy Sugar Cookies

Yield: 22

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 12 MinTotal time: 27 Min

Sugar cookies are soft, buttery treats with a sweet, vanilla flavor and a delicate, crisp edge. They have a smooth, slightly chewy texture, making them a simple yet delicious snack.

Ingredients

• 1 cup salted butter (2 sticks) (softened at room temperature)
• 1 ¼ cup sugar (plus an extra 1/2 cup for rolling)
• 1 egg (room temperature)
• 1 tbsp vanilla extract
• 2 ½ cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cornstarch
• 1/4 tsp salt

Instructions

1. Preheat the oven to 350 degrees and line the cookie sheet with parchment paper. In a stand mixer with the paddle attachment, mix the butter and sugar on medium-high until light and fluffy (about 2 minutes).
2. Use a spatula to scrape down the sides and add the egg and vanilla extract. Mix until combined.
3. Mix the flour, baking powder, cornstarch, baking soda, and salt in a separate bowl. Incorporate the dry ingredients into the stand mixer and mix until just combined and no streaks of flour remain. The dough should be not too sticky and not too dry.
4. Scoop out rounded cookies using a medium cookie scoop or spoon (roughly 2 tbsp). Roll the dough balls in granulated sugar and place cookies 2 inches apart onto prepared cookie sheets.
5. Bake for 12-14 minutes or until the cookies have puffed up and crinkled on the edges but still gooey in the middle.